April, I like the GT Synergy brand kombucha--particularly the Gingerade flavor. I ordered some Kombucha Wonder Drink (Asian Pear Ginger flavor), but I haven't gotten it yet. You can also make it yourself, but I didn't have good success with that on my first attempt. I think I'll try again after the holidays. And thank you for pointing out that I wasn't listing cooking oils, just the oils I consume. I don't cook with olive oil, I just use it for flavor in dishes that have already been cooked, or in salad dressings.

Kewpie, I've been meaning to try kombucha. Any recommendations? And Lady Arwen, she never said she used olive oil for cooking. And I'm sure she included olive oil to separate it from "unhealthy fats" such as vegetable oil.

I agree with all but why olive oil? I can understand it in cold items likes salads and mayo but not for cooking I hope?! Doesn't pastured lard, tallow, butter, ghee, and coconut oil have a better nutrition and stable at higher temperature cooking?

I would recommend any kind you are willing to eat regularly. For me that includes mostly kombucha, kimchee and sauerkraut. I also take fermented cod liver oil. Occasionally I have yogurt or kefir, but I don't really do a lot of dairy. I also eat legumes occasionally and I ferment those before cooking, as well.

I would recommend any kind you are willing to eat regularly. For me that includes mostly kombucha, kimchee and sauerkraut. I also take fermented cod live oil. Occasionally I have yogurt of kefir, but I don't really do a lot of dairy. I also eat legumes occasionally and I ferment those before cooking, as well.

Agreed - I love onions sooo much, I eat them raw all the time. lol, my boyfriend thinks I'm crazy. I buy extra hot cayenne pepper (90,000 units of heat) for the health benefits and I love the flavour. I'm into "miracle food" spices like cinnamon, turmeric, cayenne and so on. I use them whenever I can. Oh, man, am I craving onions! lol, they're my new chocolate.

With the exception of liver, which I'm working on introducing, those are the dominant foods in my diet (along with cheese and tomato sauce, neither of which I think are great nutritionally).

Edit: fish should be wild, meats should be hormone-free and grass-fed or wild where possible, eggs should be free-range and orange yolked, the olive oil should be extra virgin cold-pressed and the fruit and veggies should be organic and non-genetically-modified where possible.

April, I like the GT Synergy brand kombucha--particularly the Gingerade flavor. I ordered some Kombucha Wonder Drink (Asian Pear Ginger flavor), but I haven't gotten it yet. You can also make it yourself, but I didn't have good success with that on my first attempt. I think I'll try again after the holidays. And thank you for pointing out that I wasn't listing cooking oils, just the oils I consume. I don't cook with olive oil, I just use it for flavor in dishes that have already been cooked, or in salad dressings.

I agree with all but why olive oil? I can understand it in cold items likes salads and mayo but not for cooking I hope?! Doesn't pastured lard, tallow, butter, ghee, and coconut oil have a better nutrition and stable at higher temperature cooking?

I would recommend any kind you are willing to eat regularly. For me that includes mostly kombucha, kimchee and sauerkraut. I also take fermented cod liver oil. Occasionally I have yogurt or kefir, but I don't really do a lot of dairy. I also eat legumes occasionally and I ferment those before cooking, as well.

Kewpie, I've been meaning to try kombucha. Any recommendations? And Lady Arwen, she never said she used olive oil for cooking. And I'm sure she included olive oil to separate it from "unhealthy fats" such as vegetable oil.

I would recommend any kind you are willing to eat regularly. For me that includes mostly kombucha, kimchee and sauerkraut. I also take fermented cod live oil. Occasionally I have yogurt of kefir, but I don't really do a lot of dairy. I also eat legumes occasionally and I ferment those before cooking, as well.

I've started a new habit of having grass fed liver every morning. I hate the taste (there are few who don't!) but man, about an hour after I eat it, I feel sooooooo agazing. There are a lot of nutrients in there including some factors that are not understood, that give you stamina and endurance (some athletes eat liver for this reason). So as someone who is normally tired, this is really appealing to me. I also get dry, cracking hands in the winter, but there are strong amounts of the b-vitamins that fight this, so my hands have been nicer, too. I'm an all-around liver fan, except for the taste! There is so much more to say about this, but I have to get ready for work...! ;)

Oh, I also drink spirulina with water because of the amazing health benefits. I'm mostly after the DNA/RNA support since I'm always in front of electronics and what-not.

Agreed - I love onions sooo much, I eat them raw all the time. lol, my boyfriend thinks I'm crazy. I buy extra hot cayenne pepper (90,000 units of heat) for the health benefits and I love the flavour. I'm into "miracle food" spices like cinnamon, turmeric, cayenne and so on. I use them whenever I can. Oh, man, am I craving onions! lol, they're my new chocolate.